30-Minute Golden Syrup Russian Fudge: Soft Candy
Russian fudge combines sugar, butter, golden syrup, and condensed milk cooked to soft ball stage, then beaten until thick and creamy. This confection has rich caramel notes from golden syrup with subtle vanilla undertones, creating a smooth, melt-in-mouth texture. Serve as an after-dinner treat or gift-box candy. The extended beating incorporates air for a lighter crumb than traditional Russian fudge, distinguishing this version.
Ingredients
- 3 ½ cup sugar, granulated
- 9 tbsp butter, unsalted
- 3 tablespoon golden syrup, packed
- ½ cup milk, whole
- ½ teaspoon salt, fine
- ¾ cups sweetened condensed milk, half a standard tin
- 2 teaspoon vanilla essence, or extractvanilla extract1:1common
slightly more intense flavor
Instructions
- 1
Combine sugar, butter, golden syrup, milk, salt, and condensed milk in a medium-heavy saucepan.
- 2
Warm over gentle heat, stirring until sugar dissolves.
- 3
Bring to gentle boil and cook 15-20 minutes, stirring occasionally, until reaching soft ball stage.
- 4
Remove from heat and stir in vanilla.
- 5
Beat with electric mixer until creamy, thick, and glossy finish disappears, about 4 minutes.
- 6
Pour into greased 7.75" cake pan.
- 7
Cool completely and harden before cutting.
Tips
Use a candy thermometer for accuracy; soft ball stage is critical for correct texture. Too short cooking yields runny fudge; too long creates grainy fudge.
Grease the pan generously or line with parchment for easy removal. Cold fudge removes cleanly without sticking.
Beat immediately after removing from heat while warm; the mixture becomes easier to work and incorporates more air.
Good to Know
Airtight container at room temperature up to 2 weeks. Separate layers with parchment to prevent sticking.
Prepare up to 5 days ahead. Store in airtight container away from humidity.
Cut into 2 cm squares. Serve at room temperature with coffee or tea. Gift-box friendly.
Common Mistakes
Do not stir constantly during cooking to avoid sugar crystallization; stir occasionally only.
Do not skip the beating step to avoid dense, fudgy texture; beating creates the signature creamy consistency.
Do not beat after mixture cools significantly to prevent grainy, separated texture.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce added salt to one-quarter teaspoon to prevent over-salting. Taste-test after beating and adjust.
What if my fudge turned grainy after beating?
Over-beating or beating after cooling causes crystallization. Next time, beat while mixture is warm (within 2 minutes of removing from heat) for 4 minutes maximum.
How long can I keep fudge, and can I freeze it?
Room temperature storage lasts 2 weeks in airtight container. Freezing extends life to 3 months but may affect texture slightly upon thawing.